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Shrimp and Corn Chowder

Ingredients

  • 2 Tbsp. butter
  • 1 lb. medium shrimp shelled and deveined
  • 1 c. chopped onion
  • 1 large white potato peeled and cubed 1/4"
  • 2 cloves garlic crushed
  • 3 c. fresh corn kernels about 3-4 ears corn
  • 2 c. Half and Half cream
  • 1 c. chicken broth
  • salt and black pepper to taste
  • 1/3 c. dry sherry or to taste
  • 1/8 tsp. freshly grated nutmeg
  • fresh dill springs optional for garnish

Instructions

  1. Peel and cube the potato into 1/4" dice. Cook the potatoes in salted water until almost tender, 10-15 minutes. Drain and set aside.
  2. In saucepan over medium heat, melt the butter and add shrimp. Cook 3 to 4 minutes until shrimp is opaque and just turning pink. Using a slotted spoon, remove the shrimp to a plate.
  3. To the drippings add the onion, garlic and cook over medium heat 2 to 3 minutes, stirring occasionally until softened. Stir in corn, cream, chicken broth, salt and pepper and the cooked potatoes. Bring to a boil, reduce heat to medium-low and simmer covered for 5 minutes.
  4. Return the shrimp to the soup pot and simmer, covered, 2 minutes longer. Remove from heat. Process about 3 cups of the mixture in blender until smooth and return this to the saucepan; stir in sherry and nutmeg.
  5. Garnish with fresh dill sprigs.